For a very long time, a forum buddy, Jen, has been talking about this Tom’s Light Bread Recipe that she got from http://www.celiac.com. It’s been on my to-do list that whole time, and I finally got around to it, LOL!

I made this recipe 2 ways – the way Jen makes it (the original way), and a European way of making bread (sourdough sorta). (I’m not going to copy down the original recipe, you can click on that link and go to it. There are oven and bread machine directions.)

The European method was recently posted on the Delphi Celiac forum by Mireille, having come from the Better Batter Blog. Essentially, you are letting the yeast meld with the flours and create a sour, more complex flavor.

We did not find any difference in the texture of the two breads, but we highly favored the flavor of the sour one. These breads were baked side by side, for exactly the same amount of time. (The sponge of the sour one had sat on the counter for 27 hours.) Interestingly, the regular version got a really dark crust, though the European method was a light golden brown.

To the bowl add:
3 TBS brown sugar (make sure there are no lumps)
2 1/4 tsp active dry yeast
Whisk together well, then stir in (gently – does not need to be beaten):
1 1/8 cup warm water
Cover with plastic wrap and place in a warm area for 8 to 24 hours. I placed mine in the microwave (off, of course), after having heated a bowl of water to warm the microwave.

Beat on medium speed for a few minutes (remember to scrape the sides). You may need to add a little warm water to achieve a thick cake batter-like consistency. Place in a greased 9 x 5 loaf pan. Cover with plastic wrap and set in a warm, draft-free place, until the dough has doubled in size.

Bake in a preheated 375° oven for 35-40 minutes, until the bread sounds hollow when thumped. Turn out onto cooling rack and allow to cool. Store in a large ziploc bag or other closed container.

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15 Responses to Tom’s Light Bread

This is really interesting to me. It’s so weird they came out different colors! I wonder if there is a way to do the European method and still use my Zo? I have made Tom’s Light Bread in my Zo and really liked it. It stayed fresh for 3 days easily. So far it’s in my top 3 favorite breads.

Yeah, I was pretty shocked by the colors.
I think you could just dump in the sponge and the rest of the ingredients, and let it go as normal. I will probably try it in my Cuisinart next week and see if it turns out.

OH yeah babee! I’m so glad you experimented with this. I was wondering about her great ideas (BetterBatter) after scanning a few of her pages.
YUM
I’m not a fan of bean flour, but maybe I can try Tom’s Light Bread with Amaranth/Sorghum mix.

That is really interesting how the colors are different! Both loaves are lovely though! I’ve not tried that recipe! Seems I must now! Although I agree with Kate! I don’t like garbonzo bean flour either! Sorghum and millet are my favorite! I’ll be posting a recipe with them soon for Mary Frances’ blogging event!! I can never get homemade loaves to rise like that! They are beautiful!!

Cassandra, my hand has been raised and you’re not calling on me! lol The sour loaf is likely lighter in color because the yeast has eaten some of the sugar and, among other things, sugar aids browning.

I knew it had something to do with the sugar, lol. I forgot about the yeast being alive and eating it. Thanks. :)
I was thinking of trying this with one of your breads. Do you think it would work if I added just a little yeast?

I do not have a food processor. I acutally use my bread machine on the dough mix setting. But I do not let it rise in the machine. I take it out after the kneeding cycle and then put it in my bread pan and bake. It is the best way I have found. And my bread turns out great every time. Make sure that your water is very warm when adding.